Roselle Tea
Roselle tea made from your own harvest, hot or cold brewed. Tart, deep red, and naturally caffeine free. The key is steeping rather than boiling.
Servings: 1 cup
Equipment
Ingredients
- 1 to 2 tsp dried roselle calyces about 1 tsp once crumbled (or 2 tbsp fresh)
- 8 oz water just off the boil (about 195°F)
- fresh orange juice optional
- honey optional
- stevia optional
Instructions
- Crumble the dried calyces between your fingers. This opens up the surface area and makes a noticeable difference to flavor and color.
- Place them in an infuser or teapot.
- Heat water to just off the boil. Don't boil the calyces directly.
- Pour over and steep 10 to 15 minutes.
- Remove the calyces and serve. A squeeze of fresh orange juice softens the tartness if you want it.
- Cold brew variation: Use ½ cup crumbled dried calyces (or 1 cup fresh) per 2 quarts cold water. Steep in the refrigerator overnight, then strain. Smoother and less tart than hot brewed.
- Sparkling variation: Mix cold brewed roselle tea with sparkling water, about half and half.
Notes
- Crumble the calyces first. Whole ones give up much less flavor.
- Boiling degrades the anthocyanins that give roselle its color and flavor.
- Roselle won't turn bitter with a long steep.
- Fresh calyces need about twice the volume of dried.
Nutrition
Sodium: 12mg | Potassium: 1mg | Vitamin A: 15IU | Calcium: 7mg
